Golden Crispy Fried Turkey Thighs: Quick & Easy Comfort Food
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein35gram
Ingredients
- Turkey thigh (bone-in, skin-on)2 pieces
- Salt1 tsp
- Black pepper½ tsp
- Garlic powder1 tsp
- Paprika (smoked or sweet)1 tsp
- All-purpose flour (for dredging)½ cup
- Vegetable oil (for frying)500 ml
- Optional: Fresh herbs (thyme or rosemary)a few sprigs n/a
This quick and easy recipe shows you how to fry turkey thighs to perfection, achieving a crisp golden skin and juicy tender meat inside. Turkey thigh is flavorful and forgiving, and frying it enhances its natural richness with a delicious crunchy exterior. The total cost of ingredients is approximately $8 USD, €7, £6, and ₹600, making it an affordable and hearty dish. Each serving contains roughly 450 calories, high in protein and moderate in fat, suitable for those following a balanced omnivorous diet. This recipe is rated easy and takes just about 35 minutes total: 15 minutes prep and 20 minutes cooking time. Perfect for beginner cooks looking to impress with simple comfort food.
Preparation instructions
Prepare the Turkey Thighs
1Pat the turkey thighs dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika. Let them rest while you heat the oil. This step ensures flavorful and well-seasoned meat.
Heat the Oil
2Pour vegetable oil into a large, deep skillet or frying pan to about 2.5 cm (1 inch) depth. Heat the oil on medium heat to approximately 175°C (350°F). Use a kitchen thermometer to check the temperature for safe frying.
Dredge the Turkey Thighs
3Lightly coat each turkey thigh in all-purpose flour, shaking off excess flour. This helps create a crispy crust when fried.
Fry the Turkey Thighs
4Carefully place the turkey thighs skin-side down in the hot oil. Fry for about 8-10 minutes on the first side without moving them to develop a golden crust. Flip and fry the other side for another 8-10 minutes. Adjust heat to maintain oil temperature around 175°C (350°F).
Check Internal Temperature
5Use a meat thermometer inserted into the thickest part without touching bone. The turkey thigh is safely cooked when it reaches an internal temperature of 74°C (165°F). This guarantees the meat is safe to eat and juicy.
Drain and Rest
6Remove the turkey thighs and place them on a plate lined with paper towels to drain excess oil. Let them rest for 5 minutes to allow juices to redistribute.
Cooking Tips
1Use a deep-fry or candy thermometer to maintain correct oil temperature for best frying results and safety.
2Avoid overcrowding the pan to keep oil temperature steady and ensure even cooking.
3For extra flavor, marinate turkey thighs in buttermilk and spices for a few hours before cooking.
4Leftover fried turkey can be reheated in the oven to retain crispiness instead of microwaving.
Equipment Needed
- Large deep skillet or frying pan
- Meat thermometer
- Tongs or spatula
- Paper towels
- Plate for resting
- Small bowl or plate for flour
Grocery Shopping List
- [ ] Turkey thighs (2 pieces - bone-in, skin-on) - approx. $6.00. Choose thighs with firm skin, fresh pink color, and no unpleasant odor.
- [ ] All-purpose flour (small pack) - approx. $0.50. Any brand is fine.
- [ ] Vegetable oil (e.g., canola or sunflower oil) - approx. $1.50 per liter. Select a light oil suitable for frying.
- [ ] Garlic powder, paprika, salt, black pepper - check your pantry or buy small packets if needed.
- [ ] Optional: fresh herbs like thyme or rosemary - approx $1.00. Get fresh sprigs with vibrant color and fragrance.
Total approximate cost: $8.00
FAQ
Can I use boneless turkey thigh for this recipe?
Yes, boneless turkey thigh can be used but cooking time will be shorter. Use a meat thermometer to ensure it reaches 74°C (165°F).
What if I don't have a thermometer?
Cut into the thickest part of the meat to check if juices run clear and meat is no longer pink. For food safety, a thermometer is recommended though.
Can I fry turkey thigh without skin?
You can, but the skin helps to create a crispy crust and locks in moisture, so it is preferable to keep the skin on.
What should I do to avoid oil splatters?
Ensure turkey thighs are dry before frying and gently place them in the oil. Use a splatter guard if available.